Fried chicken and bubbly - celebration of life, love and liberty

Crunchy on the outside, so juicy on the inside... Fried chicken with crispy corn flakes coating is everyone's favourite and nobility of comfort foods.

The past weekend was a dark one; not just for France but for everyone who believes in freedom. News from Paris on that somber Friday evening filled me with sadness, disbelief, frustration, anger and disappointment. Yes, mixed with a little bit of fear. But that's just what they wanted: for the rest of us to stop doing what we love and being who we are, simply out of fear. 

In the midst of that emotional hurricane I could only seek solace in joy, hope and love and so we decided not to skip Sunday lunch. I filled the table with people I love and food made with love and for a little moment world seemed like a safe place again.

Six servings

Crispy corn flakes- coated fried chicken:

800 g (6 pcs) chicken thighs (bone-in)

marinade:

1 l buttermilk

1,5 tbsp salt

1 tsp black pepper

1 tbsp dried thyme

1 tbsp dried oregano

1/2 tsp pimentón (smoked paprika - can be substituted with regular paprika) 

1/2 tsp granulated garlic

1/2 tsp onion powder

1/2 tsp ground cumin

1/4 tsp mustard powder (or mustard)

1/4 tsp cayenne

for coating:

flour (gluten-free if needed), salt, pepper

the marinade

200 g corn flakes, crushed

for frying: 1 l oil

Pat the chicken pieces dry. Combine the ingredients for the marinade and pour over the chicken thighs. Cover and leave to marinate for at least 4 hours, preferably overnight.

Drain the chicken, reserving the marinade. Season chicken thighs with salt and pepper, toss in flour, drench in buttermilk mixture and coat with corn flakes. 

Heat oil in a heavy-based pot. Deep-fry chicken thighs in batches, turning halfway through until coating is golden brown and the chicken is done (about 15 minutes). Keep monitoring the oil temperature to make sure you won't burn the chicken. 

Drain on kitchen towels and serve. For instance with healthier, clear coleslaw and ketchunnaise, tomato-mayonnaise with hint of paprika. Both were inspired by the lunch at Just Vege.

Tartar sauce would be another good option, for recipe see here.

Lighter, brighter coleslaw:

1 small cabbage (450 g)

3 largeish carrots (total weight 350 g)

1 large bunch of dill, finely chopped, stalks and all

dressing:

1/4 dl oil

4 tbsp apple vinegar (or white vinegar)

the juice and finely grated zest of 1/2 lemon

2 tbsp sugar

1 tsp salt

1/4 tsp white pepper

Peel the outer leaves of the cabbage, cut in half and remove the hard core. You'll be left with about 350 g of cabbage. Peel and grate/ cut the carrot into strips. Combine with dill.

Whisk the dressing together until the sugar has dissolved. Pour into the salad, cover and let sit in the fridge for at least an hour before serving. Check the taste and season as needed; with salt, pepper or more lemon. 

Ketchunnaise:

1 dl mayonnaise

1 dl ketchup

1/4 tsp pimentòn

salt, pepper

(pinch of chilli)

Combine the ingredients, check the taste and serve.

Sure, you could go for Coca Cola or any old beer...but in case wine is what you're after, Riesling from Mosel (such as this Blitz you've already been introduced to) would, in its not so sweet acidity be a good pairing, too. 

We decided to take it up a notch ad celebrate life and coming together by cracking open a bottle of bubbly. Champagne or sparkling wine (especially those with a bit of toastiness) are a surprisingly good match - its crispness evens out the fattiness of anything deep-fried. No, I'm not making this up: there's actually a restaurant in New York devoted to the unlikely marriage between these two!

Jaume Serra Brut is another trusty friend that's been featured on the blog before. In addition the gentle toastiness it's got citrusy freshness and fruitiness and none of that stale yeastiness that (all too) often accompanies cheap fizz. It's got body that makes it easy to pair with variety of dishes, too: for instance with this recipe it compliments the freshness of the coleslaw and balances the fattiness of the chicken.

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ANYONE FOR SECONDS?